Cabbage Gratin
Healthy, because
Even smarter
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
Would you prefer to enjoy the dish vegetarian? No problem: either leave the ham out completely or replace it with chopped nuts.
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 320.9 μg | (535 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 21.2 μg | (47 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 149 mg | (157 %) | ||
| Potassium | 1,108 mg | (28 %) | ||
| Calcium | 255 mg | (26 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 128 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 1 small Green cabbage (about 1 kg)
- 1 large onion
- 2 garlic cloves
- Iodized salt (with fluoride)
- freshly ground peppers
- 50 grams cooked ham
- 1 tsp olive oil
- 2 cooked potatoes
- 2 Tbsps grated Gruyere
- 2 eggs
- 0.13 l milk (1.5% fat)
- 1 tsp butter
- 2 Tbsps breadcrumbs
- 2 Tbsps Sunflower seed
- 2 Tbsps chopped parsley
Preparation steps
Rinse and wipe the cabbage. Quarter and remove the stalk, then cut into eighths. Cook the cabbage in boiling water for 10 minutes. Remove from the water and drain.
Peel and finely chop the onions. Peel the garlic and crush into a paste with a little salt. Dice the ham.
Sauté the onions in the olive until translucent. Add the ham and garlic, and sauté briefly. Mince the potato and mix with the cheese.
Mix the eggs and milk together, then season with salt and pepper.
Grease a baking dish with butter. Add the cabbage to the dish, then pour the egg mixture over it. Top with the onion mixture, and then the potato mixture. Sprinkle with breacrumbs and sunflower seeds. Bake in a 160°C (approximately 320°F) oven for 1 hour.
Remove from the oven, and serve sprinkled with parsley.
